These projects typically do not exceed 12 months and $100,000. Advances understanding of potential utility of protein from leaves. The Good Food ⦠Serves as Mote Marine’s quality assurance officer (has since 2000). Accelerates adoption of HPP and HPTP in plant-based meat manufacture. In FY 2020 and FY 2021, NIFA's CFP intends to solicit applications and fund two types of grants. The Good Food Institute is a nonprofit that serves as a think tank, incubator, and accelerator for the fields of plant-based and clean meat. Optimizes novel food processing technologies for improved product quality. Our 2021 RFP focuses on addressing the scientific and technical bottlenecks facing the production of whole-cut alternative protein meat products with the taste and price consumers demand. Designs a plant-based fractionation process for pea and mung bean that is tailored toward ideal properties for plant-based meat analogs. Advancing Solutions for Alternative Proteins initiative, Advancing Solutions for Alternative Proteins (ASAP) Initiative. Possesses expertise in marine cell culture and immunology. Custom designs new serum-free, MMC-supplemented media formulations for improved muscle cell proliferation and tissue formation. For close to 90 years, The Food Institute has been the best âsingle sourceâ for food industry executives, delivering actionable information daily via email updates, weekly through The Food Institute ⦠I keep feeling like I should get the ⦠Extends shelf life and enhances production of cashew apple for plant-based meat production. Establishes structure-function relationships between food composition and microstructure and food quality attributes. Philanthropic support is vital to our mission. Develops a set of methods to be widely applied to 3-D printing of scaffolds for analysis of the organoleptic properties of cultivated meat. Reduces media costs and need for growth factors in cultivated meat production. Accelerates understanding and refinement of bioreactor designs. Development of protocols for isolating myosatellite cells from salmon, and establishment of continuous lines. Advances understanding of the influence of ingredient properties and processing conditions on the final texture of a product. Establishes high-pressure processing (HPP) and high-pressure thermal processing (HPTP) parameters for plant proteins. Thet Aung's background is in food science and sustainability. Has published 30 reviews and articles on cellular agriculture and tissue engineering bioprocess design for a range of applications. GFI has ties with the effective altruism (EA) movement, as helping farmed animals is one of EA's major cause areas. Food scientists at the University of Massachusetts have received a grant from the Good Food Institute to develop plant-based food that is similar in texture to chicken, pork and beef. Uses physical properties of cells to understand physiology and disease. Holds team experience in extrusion processing and analysis of legume and cereal proteins. For-profit and non-profit grocery stores 2. Designs microcarriers for nonenzymatic cell harvesting through either temperature control or microcarrier disassembly. Fabricates stem cells and scaffolding by 3-D bioprinting and induces cell instruction through cell-materials interactions. The Good Food Institute is a nonprofit organization that promotes plant-based and other alternatives to meat and animal food products. Enables maximization of cell proliferation per unit medium volume. Designs new high-throughput platforms to test the impact of different media formulations on muscle cell proliferation and differentiation. The Good Food Institute and our science and technology team collaborate with external experts from a variety of disciplines in both academia and industry to identify critical white space ⦠Manages a protein structure-function and engineering lab that studies major issues in biology and public health. Advances understanding of seaweed proteins’ utility in plant-based meat production. This funding is for experimental ideas and exploratory work that could lead to big breakthroughs. Creates the Frozen Farmyard—a cell line repository for agriculturally relevant animals. Since its inception in 2018, GFI’s research grant program has awarded more than $7 million to projects around the world. Designs growth factors that are more stable and less expensive than existing growth factors. Holds experience with protein extraction from pulses and waste streams. Improves environmental sustainability of plant-based meat ingredient sourcing. The company work with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. This funding will support GFIâs international expansion of its mission to create a sustainable, healthy, and just global food system. To that end, we also work to mobilize government research funding for public alternative protein R&D. Applies physics background to synthesis of heterogeneous scaffolding for texturing. Is a professor of engineering with understanding of colloid chemistry, scaling up and costing of processing plants, and lab-to-market strategy. All of GFI’s work is made possible thanks to generous donors. Canvases plant proteins for use as either fiber-forming or bulking components in plant-based meat with considerations for complete amino acid profile. Characterizes two biomaterials for two cellular building block applications. Possesses expertise in sensors, microfluidics, modeling, and computational fluid dynamics. Leads team of experts in both bioreactor design and fluid-flow and cell-system modeling. ClimateWorks Foundation - ClimateWorks is committed to climate action In collaboration with academic and industry partners, GFI India is leading a research project to explore millet varieties and characterize the nutritional and functional properties of ingredients derived from these crops. Evaluates the physicochemical and functional properties of select insoluble dietary fibers and plant proteins derived from fava bean, lentil, and pea. Creates a muscle food analog through a two-phase technique to produce a core-shell plant-based meat product. Lowers barrier to entry for others by eliminating the need to develop their own cell lines. Improves quality of muscle differentiation and maturation. Combines cutting-edge research in microbial physiology, fermentation, analytics, proteomics, and metabology. GFI promotes alternatives to animal products. These projects typically do not exceed 6 months and $50,000. Despite exciting advancements in plant-based and cultivated meat, the ultimate success of the alternative protein industry depends heavily on continued research and technological development. Develops a platform for synthesis of cellular building blocks and oleogel microparticles to produce a wide variety of meat forms. The non-profit Good Food Institute aims to encourage more university-level research into plant-based and cell-based meat innovation with a $3 million competitive grant ⦠This grant falls within Open Philanthropy's work on farm animal welfare. Possess strong track record of academic publications and commercialization via three unique biotech startups. Combines material engineering and life sciences to develop disease treatments and advance regenerative medicine. A strong open-access research environment and talent pipeline are essential to fostering good food innovation. Our next RFP is planned for May 2021. Produces quinoa-based meat with organoleptic properties matching those of conventional meat. Improves understanding of 3-D bioprinting’s potential for success in cultivated meat production. Reduces cost of plant-based meat, increases protein availability, and improves the business case for plant-based farming. Identifies topics to be addressed in bioreactor scaleup through a cost analysis. Characterizes taste, texture, and formulation properties of protein concentrates and isolates from red seaweeds. Develops oleogel microparticles for incorporation into cultivated meat to improve texture attributes. As a nonprofit, GFI is uniquely positioned to foster open-access scientific advancements to fuel a sustainable, healthy, and just food system. Culture cells toward self-organizing 3-D functional systems. Explores the potential of macromolecular crowding (MMC) to promote myoblast and fat cell proliferation and enhance the production yield and quality of cultivated meat. Uses small bioreactors to produce high-density stem cell cultures in suspension. Creates a scalable process for the creation of complex, thick-cut cultivated meat. Improves taste of products made from pea proteins. Compares flavor profiles of various pea cultivars. Increases accessibility of the cultivated meat space for interested new groups. Reduces cost and improves sustainability of scaffolds compared with animal-based or synthetic scaffolds. Leads team with expertise in improving the functionality of plant proteins via various technologies. Develops methods for preparation of quinoa protein concentrate and isolate. Operates an organic breeding program for pulses and cereal crops. The next deadline for this grant is Mon, 01 Mar 2021. Our team of scientists, entrepreneurs, lawyers, and policy experts are harnessing the power of food innovation and markets to accelerate the transition of the worldâs food ⦠Uses a scale-down approach to solve process problems before scale translation. Data and protocols from this project will inform future projects aimed at isolating and culturing cells from other fish species. Engineers synthetic growth factors to further improve performance. We provide short-term, limited funding to turn pioneering ideas into research discoveries. The Good Food Institute: 1380 Monroe St. NW, St. 229 Washington, DC 20010 www.gfi.org The Good Food Institute Strategic Plan v.4 (Updated: July 2018) I believe that in 30 years or so ⦠GFI currently operates in the U.S., Brazil, India, Hong Kong, Singapore, Europe, and Israel, where they work to increase the availability of animal-free ⦠Develops the application of ultrasound to various plant-source inputs. GFI's annual Good Food Conference brings together the scientists, entrepreneurs, investors, policymakers, and companies working in plant-based meat, clean meat, and supporting ⦠Uses low-value byproducts in the formulation of plant-based meat to reduce waste and cost. The purpose of the Food and Agriculture Service Learning Program is to increase the knowledge of agricultural science and improve the nutritional health of children. Improves the texture of plant-based meat. Advances understanding of the relationship among the structural characteristics of proteins, processing parameters, and extrusion conditions in plant-based meat production. Reduces number of ingredients and increases consumer acceptance of plant-based meat. Develops basic theory for removing beany off flavors in pea proteins. Today the Good Food Institute (GFI) announced a $3 million grant program to support plant- and cell-based meat research. Thanks to gifts from visionary donors, we fund research addressing these white spaces through GFI’s grant programs. Holds a strong track record of academic publications and commercial success through private-public partnerships. Leads an interdisciplinary team comprising protein chemists, food technologists, agronomists, and technology transfer professionals. The MDA anticipates awarding approximately $50,000 through the Good Food Access Program (GFAP) Technical Assistance Grant. Under its competitive research grant program, the Good Food Institute recently announced 2020 grants totaling $4 million awarded to support 21 open-access research projects, based in nine ⦠Establishes a breeding program that optimizes proteins for plant-based meat. Professor of Food Science, David Julian McClements, leads the team that specializes in taste physiology and sensory science, gut health, food ⦠Maintains strong relationships with stem cell and regenerative medicine experts and has collaborated with meat science and muscle biology laboratories. Optimizes protein extraction processes in red seaweeds to meet quality specifications of food product formulators. Develops liver models using human pluripotent stem cells for a patient-specific approach to metabolic disease. Assesses the suitability of different species of red seaweed for cost-effective protein extraction. Generates standard cellular materials for use by cultivated meat researchers. Meet the scientists leading open-access alternative protein research. Develops protocols for breeding crops with higher protein content. Inayat Batish's background includes cell culture and mathematical modeling. Prepares and characterizes oleogels for their use in plant-based meat. The Good Food Institute plans to use this grant ⦠Possesses interdisciplinary expertise, with interests in bioengineering, synthetic biology, biosensors, and microfluidics. Finally, we connect students, researchers, and entrepreneurs from around the world with white space ideas and funding opportunities so they can solve the most pivotal technological bottlenecks facing the alternative protein space. Connects food components to their resultant mechanical and functional properties. Characterizes and functionalizes pulse flours and protein isolates for producing muscle-like fibers. Increases adoption of cashew apple as an ingredient in plant-based meat. Makes fermented oat protein, which has an excellent amino acid profile and low allergenicity, available for plant-based meat. Implements lab-on-a-chip strategy, combining sensors and microfluidic devices. USDA Announces $9 Million to Support Community Food Projects Program. Leads Mote Marine’s aquaculture programs (has since 2001). Eligible expenses include costs associated with providing appropriate technical assistance to eligible recipients. Holds team experience in culinary applications of food production applications—from home cooking and fine dining to foodservice and industrial product development. We offer research funding through three mechanisms, and we maintain a database of non-GFI funding opportunities. Enables large-scale cultivated meat production at significantly lower cost. Develops (in collaboration with Dr. William Murphy, also at UW–Madison) 3-D cultivated meat using bioengineered plant-based tissue scaffolds and characterizes its texture, color, and composition. Develops quinoa as a novel plant-based complete-protein source, including processing into flour, protein concentrate, and protein isolate. Generates muscle stem and muscle progenitor cells through direct lineage conversion of somatic cells. Measure food acceptability and the sensory properties of foods. Lowers costs for plant-based meat ingredients by more efficiently capturing value from a waste product. Creates novel, efficient experimental optimization algorithms for general media and process optimization. Optimizes textural and nutritional properties to accelerate adoption. by Catherine Lamb. Testing of strategies to engineer cells for higher proliferation rates. 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